For the Tomato Dip:
3 tbs tomato purée
4 tbs cold water
1 tsp brown sugar
1 tsp vinegar
1/4 tsp Schwartz Chili Powder Hot
1/4 tsp Schwartz Mint
For the Koftas:
3 tbs oil
225 g (8 oz) aubergine - finely diced
350 g (12 oz) minced lamb
50 g (2 oz) fresh breadcrumbs
2 tsp tomato purée
2 tsp Schwartz Cumin Ground
1 tsp Schwartz Allspice Ground
1 tsp Schwartz Chili Powder Hot
1/4 tsp salt
To prepare the dip, place all ingredients in a small saucepan and simmer gently for 1 minute. Cool.
To prepare the koftas, heat the oil and fry the aubergine until soft. Drain and cool. Combine the lamb with the breadcrumbs, tomato purée, Cumin, Allspice, Chili Powder and salt. Stir in the aubergine and mix thoroughly. Divide the mixture into 8 pieces and roll into 'sausage' shapes. Push a metal skewer through the length of the 'sausage' to form a kofta. Cook for 10-15 minutes on the grill, turning occasionally until cooked throughout.
